Why You’ll Love Lemon Blueberry Cookies Recipe

These Lemon Blueberry Cookies combine the sweet-tart freshness of blueberries with the zesty, citrusy flavor of lemon. The soft, chewy texture of the cookies makes every bite a delightful experience. With the perfect balance of fruity sweetness and tangy lemon, these cookies are a wonderful treat for any occasion. Whether you’re enjoying them with a cup of tea or as a snack, they are sure to please.

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest (from 1 lemon)
2 tbsp fresh lemon juice
1 cup fresh blueberries (or frozen, thawed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Gently fold in the blueberries, being careful not to crush them.
Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden, and the center is set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18-24 cookies (depending on the size of each cookie)
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes

Variations

Add a glaze: For an extra touch of sweetness, drizzle a simple lemon glaze over the cookies made with powdered sugar and lemon juice.
Use frozen blueberries: If fresh blueberries are unavailable, you can use frozen blueberries. Just be sure to thaw them and pat them dry to prevent excess moisture.
Gluten-free version: You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Add nuts: To add some crunch, consider adding chopped walnuts or almonds to the dough.

Storage/Reheating

Storage: Store these Lemon Blueberry Cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh for longer, store them in the refrigerator for up to a week.
Freezing: These cookies freeze well! To freeze, place the cookies in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container and store for up to 3 months. To reheat, simply place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 5-7 minutes.

FAQs

How do I prevent my cookies from spreading too much while baking?

To prevent cookies from spreading too much, make sure your dough is firm enough and has been chilled in the fridge for 30 minutes before baking. Additionally, ensure that your butter is softened but not too melted.

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work perfectly in this recipe. Be sure to thaw and drain them thoroughly before adding them to the dough to avoid extra moisture in the cookies.

How can I make the cookies more lemony?

For an extra lemon flavor, increase the amount of lemon zest or add a teaspoon of lemon extract to the dough.

Can I add a lemon glaze to these cookies?

Absolutely! A simple lemon glaze made from powdered sugar and lemon juice would complement the flavor of the cookies beautifully. Drizzle it over the cooled cookies for added sweetness.

What should I do if the dough feels too sticky to handle?

If your dough is too sticky, chill it in the fridge for 15-20 minutes. This will make it easier to scoop and shape the cookies.

Can I use margarine instead of butter?

While butter is recommended for the best flavor and texture, margarine can be substituted in a pinch. Just keep in mind the texture may be slightly different.

Can I make these cookies vegan?

Yes! To make this recipe vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a dairy-free butter substitute.

How long do these cookies stay fresh?

When stored in an airtight container, the cookies stay fresh for about 5 days at room temperature or up to 7 days if refrigerated.

Can I freeze these cookies before baking?

Yes, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe container or bag. Bake straight from the freezer, adding a few extra minutes to the baking time.

How can I make these cookies crispier?

To make your cookies crispier, you can flatten the dough balls slightly before baking, or bake them a minute or two longer than the recipe suggests.

Conclusion

These Lemon Blueberry Cookies offer a delightful combination of fruity sweetness and refreshing lemony zest. They’re easy to make and perfect for any time of day, whether you’re looking for a sweet snack or a treat to share. With their soft, chewy texture and burst of flavor, these cookies are sure to become a family favorite!

Lemon Blueberry Cookies Recipe

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Deliciously tangy and sweet, these Lemon Blueberry Cookies combine the bright, zesty flavor of lemon with the burst of juicy blueberries, creating a perfect balance of sweetness and tartness. Soft, chewy, and full of flavor, these cookies are an ideal treat for any occasion, whether you’re enjoying them with a cup of tea or serving them at a gathering. Perfect for dessert lovers and anyone who loves fresh fruit-infused baked goods.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: Approximately 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the blueberries, being careful not to break them.
Drop spoonfuls of dough (about 1-2 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If using frozen blueberries, make sure they are thawed and well-drained to avoid excess moisture in the dough.
For an extra lemony flavor, drizzle with a simple lemon glaze once the cookies have cooled.
These cookies can be stored in an airtight container at room temperature for up to 4-5 days.